These Western Omelet Breakfast Enchiladas will make a wonderful breakfast and brunch dish. First, sauteed veggies are mixed with soft scrambled eggs, cheese, and seasoning. Then, this tasty egg and veggie mixture is wrapped in a tortilla and baked with more cheese, veggies, and herbs.
I wonder who came up with the brunch concept? Who was it that woke up late on a weekend morning, went out and demanded that they be served an omelet after 11 a.m.? Whoever it was is obviously a genius.
Brunch is a wonderful idea for the lucky people who get to sleep in and are not woken up by children jumping on their head at 6:30 in the morning. It makes me truly appreciate the days when grandma had the kids. On those days, brunch is a peaceful treat, especially if there is a Mimosa and Bloody Mary involved.
These Breakfast Enchiladas will be a perfect weekend brunch. It’s full of flavors inside and out. Soft, fluffy scrambled eggs are mixed with sauteed veggies and seasoning for a delicious filling inside a soft tortilla. Cheese is a must, the more cheese the better! So grab a bag of shredded Mexican cheese mix and go bananas.
I also topped the wrapped enchiladas with more fresh tomatoes and cilantro before covering it with cheese and baking. It adds a delightful fresh flavor to the enchiladas. Don’t forget some avocado too. Avocados make everything better!
If you’re making this recipe for a special gathering or a holiday, serve it with a batch of Bloody Marias!
CAN BREAKFAST ENCHILADAS BE GLUTEN FREE?
It is quite simple to make these breakfast enchiladas gluten free. The only gluten containing ingredients here is the tortillas.
You can substitute flour tortillas for corn tortillas, just make sure it is labeled as gluten free or has no glutenous ingredients.
Another good idea is to check the Mexican cheese mix to make sure that it is gluten free.
If you do not like corn tortillas, most grocery stores carry gluten free tortillas. I haven’t tried all GF tortillas there are but I do like the ones that are made with a vegetable like sweet potatoes. Sweet potatoes make these tortillas softer and less like a cardboard.
MORE RECIPES TO TRY:
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- 1 red bell pepper seeded and thinly sliced
- 1/2 green bell pepper seeded and thinly sliced
- 1 small red onion thinly sliced
- 2 Roma tomatoes diced
- 1 tsp chili powder
- 5 eggs
- 2 tbsp heavy whipping cream
- fresh cracked black pepper
- 4 flour tortillas (7-8 inch tortillas)
- 8 oz shredded Mexican cheese mix
- 1/4 cup chopped green onion
- 2 Roma tomatoes diced
- 2 tbsp minced cilantro
- 1 avocado
- Combine eggs, heavy whipping cream, salt, and pepper in a mixing bowl and whisk until smooth. Set aside.
- Preheat a large cooking pan over medium heat. Add some canola oil for cooking the veggies.
- Once the pan is heated, add sliced onion and bell peppers. Cook veggies until soft.
- Add diced tomatoes to the pan. Stir and cook for a few minutes.
- Season veggies with salt and chili powder.
- Add egg mixture into the pan with veggies and start stirring slowly.
- Let the eggs cook, stirring often. Once the eggs are cooked, take them off heat.
- Preheat over to 350 and grease a 9x9 (or an 8x8) baking dish.
- To assemble the enchiladas: spread about 1/4 cup of shredded Mexican cheese mix in each tortilla. Then, divide the egg and veggie mixture along the center of each tortilla, from one end to another. Roll each tortilla with a mixture and cheese inside and place it in the pan, seam down.
- Spread diced tomatoes, green onions, and cilantro over rolled tortillas in the pan.
- Spread remaining cheese over the top, evenly.
- Bake enchiladas for 10-15 minutes.
- Top baked breakfast enchiladas with diced avocado and serve.